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Mexican Chicken-Scalloped Potatoes Casserole
Mexican Chicken-Scalloped Potatoes Casserole
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Spicy Mexican chicken scalloped potatoes with green chiles and chili-cheese sauce - a flavorful twist on a classic dish, perfect for potlucks or a lively dinner.
Ingredients:
  • 2 boxes (4.7 oz) Betty Crocker™ Scalloped Potatoes
  • 4 cups boiling water
  • 1 1/3 cups milk
  • 2 teaspoons chili powder
  • 2 1/2 cups shredded cooked chicken
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup shredded Mexican cheese blend (4 oz)
  • Thinly sliced green onions, if desired
Instructions:
  • Preheat oven to 375°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Combine the sauce mix pouches from the boxes with boiling water, milk, and chili powder in a large bowl, stirring with a whisk.
  • Combine the boxed potatoes, chicken, and green chiles before transferring the mixture into a baking dish.
  • Bake the mixture for 30 minutes, stir, then bake an additional 15 to 20 minutes until potatoes are tender. Sprinkle cheese on top and bake for an extra 3 to 5 minutes until melted. Allow to stand for 5 minutes before serving and top with green onions.

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